Best/favorite mushroom and/or truffle oils? or creams in a jar ( eg porcini cream). Does the answer depend on the use ( eggs, panini, risotto, pasta, salad) How does the underlying oil ( olive, grapeseed, safflower) affect the taste or utility? Black or white truffle oil? What is the right size bottle -- how long does it stay fragrant? Thanks!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)